Ripening changes and sensory properties of bovine, caprine and ovine shankleesh

Bovine, caprine and ovine defatted-yoghurt-derived coagula were fermented to shankleesh at 6 °C and 85% RH. Over 70 days of ripening, residual lactose decreased and levels of water-soluble nitrogen, total volatile acids, total volatile bases, free fatty acids and pH showed marked increases. Sensory...

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Bibliographic Details
Published in:International dairy journal 1995, Vol.5 (2), p.179-189
Main Authors: Toufeili, Imad, Shadarevian, Sossy, Artinian, Taline, Tannous, Raja
Format: Article
Language:English
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Summary:Bovine, caprine and ovine defatted-yoghurt-derived coagula were fermented to shankleesh at 6 °C and 85% RH. Over 70 days of ripening, residual lactose decreased and levels of water-soluble nitrogen, total volatile acids, total volatile bases, free fatty acids and pH showed marked increases. Sensory properties of the final products were related to compositional variations and the progress of biochemical changes during ripening. Caprine coagula developed into highly acceptable products exhibiting well-balanced sensory profiles. The bovine and ovine samples were downgraded due to a combination of inferior flavour and texture attributes. Quality shankleesh was identified as a fermented defatted-yoghurt product possessing moderate pungency and mustiness, a perceptible bitter note and a moderately cohesive, adhesive, dry and hard texture.
ISSN:0958-6946
1879-0143
DOI:10.1016/0958-6946(95)92209-M